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BakingFood StorageGrainsYeast Breads

Garlic Naan Bread

By August 14, 2014April 16th, 2022No Comments

Naan bread goes with Indian food like chocolate goes with strawberries. They were just made for each other. Although we don’t have a real tandoori oven to bake our bread in, we have found a simple method that makes this bread turn out perfect every time! We served this Naan bread with the Tandoori Chicken I blogged about yesterday or this would be great as a side dish to any of your favorite pasta dishes or soups. This soft, spongy dough has such a fun texture that allows the garlic butter to seep into the bread and makes it so every bite melts in your mouth.

*If you want a more ‘traditional’ texture, roll the dough out very thin and cook in a cast iron skillet until bubbles form and the bubbles in the bread can get charred and golden brown. I like my bread a little softer and thicker, but either baking method works great 😉

Recipe: Bread, Recipe: Food Storage, Recipe: Grains, Recipe: Indian, Recipe: Side Dishes, Deals to Meals, Naan Bread


Try a dessert version of this Naan bread and eat with melted butter, cinnamon/sugar and drizzled with honey. it’s like a healthier version of a deep fried scone. Super yummy! I tripled this recipe and my kids gobbled them up faster than I could get them out of the oven. A super simple way to use several items in your food storage–love it!

Naan Bread

Naan Bread

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Author: Deals to Meals


  • 2 3/4 cup flour
  • 3/4 tsp. salt
  • 1 tsp. baking powder
  • 1 Tbs. sugar
  • 2 tsp. yeast
  • 1 egg
  • 1/2 cup sour cream or yogurt
  • 1/2 cup hot milk microwaved for 1 minute
  • 1/2 stick butter
  • 2 garlic cloves
  • 1 tsp. dried or fresh parsley chopped


  • Bread: In a mixing bowl add the heated milk and yeast together. Let rest for 3 minutes, or until yeast begins to bubble. Add the sugar, egg, sour cream and baking powder and mix until smooth. Add the flour, one cup at a time and continue to let dough knead for another 2-3 minutes. Add the salt and continue to knead on low speed for 5-7 minutes. Once the dough pulls away from the sides, place the dough in a greased bowl and cover with a light dish towel or saran wrap. Let dough double in size (about 30-45 minutes).
  • On a counter, place a few teaspoons of olive oil and dump out dough onto counter. Cut the dough into 8-10 equal portions. Before you start shaping the dough, turn the oven to 475 degrees and place a baking stone into the oven to heat up. To form the dough, turn one dough piece at a time, into a thin, small circle. When oven is preheated, place 2-3 dough circles onto the hot pan and put back in the oven (on a rack that is fairly close to the top of the oven). Bake for 3-4 minutes, or until the bread is lightly golden brown on top. When dough is cooked, remove from the oven and spread with the garlic butter (or butter and cinnamon/sugar mixture).
  • Garlic Butter: Melt the butter, add the garlic and parsley and mix until ready to brush on the cooked bread.


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